Hey everyone! Wanted to make a recipe of something pretty simple and delicious to make. What’s more classic to do with noodles but chicken chow mein, after all? This version is super high protein, and can be easily made to be lower calorie simply by not using as much oil. This recipe works just as well by using non-stick spray instead of oil and omitting the sesame oil.

— Tim

In a medium pan, add 1/2 TBSP of neutral oil on high heat. Season chicken breast to taste with salt and MSG on both sides. If the chicken is thick, make sure to slice it in half to ensure even cooking.

Place chicken breast into pan. If there’s no sizzling sound, then it’s not hot enough. The more sizzling the better.

Flip after the first side looks something like this.

Take out of the pan when seared on both sides, and set aside to cool. Cut chicken into bite size cubes. If it’s a little raw in the center, that’s OK, we’re going to cook it again.

I purposefully leave the chicken breast undercooked on the first sear, as if you let it cook all the way first, it’s going to get super dry and tough when you put it back in the pan again. This way the chicken cooks to a perfect temperature and is nice and juicy when it’s in the bowl.

Thinly slice onions, shallots, garlic, and ginger.

Slice carrot with a rolling cut on a diagonal bias. The rolling cut on the carrot is actually really easy to do. Just put your knife at a diagonal and cut downwards, rotate the carrot a bit(doesn’t really matter how much) and cut again. Keep doing that until you run out of carrot, and voila, fancy looking carrots. Generally speaking, cutting things on a diagonal, or bias as we like to say in the cooking world, makes it look 2x fancier. Oops, I wasn’t supposed to spill chef secrets like that, forget you heard anything.

Slice cabbage. I personally agree with Adam Ragusea, for whoever also watches his channel on the argument of heterogeneity. Shallots, garlic, and ginger are all cut into larger, but thin portions so that they cook quickly but can really be tasted when you bite into them. This makes each bite slightly different and, in my opinion, more interesting this way.

Boil noodles as per instructions. Drain and RINSE IN COLD WATER until completely cooled down. It is EXTREMELY VERY IMPORTANT to wash your noodles with cold water after they’re done.

If you don’t, and leave them hot, they will stick, will break apart, and you will be very sad. We don’t like it when you’re very sad. The cold water stops the cooking process so that the starches in the noodles stop cooking, and also rinse off a lot of the excess starches on the outside of the noodles that cause the stickiness.

You can also toss the noodles in oil, but I prefer water to keep it from being too greasy, but it’s ultimately up to you. Just make sure you rinse it.

Mix sauce ingredients together until everything is completely dissolved. Add a dash of cold water if needed!

Shaoxing wine, while delicious, is also not really required-- the beautiful thing about this recipe and chow mein in general is that most, if not all of these ingredients can be substituted for whatever you have on hand.

Add 1Tbsp neutral oil into a medium wok or pan on high heat, wait for it to heat up, then add all your vegetables.

Fail at capturing a photo flipping vegetables (Optional but highly encouraged)!

Keep moving vegetables around until they have a nice browning on the edges.

Add chicken, sautee until cooked through. Keep moving the stuff in the pan so it doesn’t burn!

Add Noodles and sauce, sautee for 1 minute or until sauce is well incorporated.

Remember that you forgot to slice the green onions, so do that now. Slice thinly on a diagonal to look fancy.

Top with green onions and sesame oil, and enjoy!

Anyway, that’s about it for this recipe! Let us know what else you’d like to see and I can give it a shot! We got some pretty interesting recipes from all over the world coming soon, and we’re excited to share them with you!